March 1, 2013

Shyavige uppittu recipe - sevai upma -how to make vermicelli upma

Shyavige uppittu recipe  - Shyavige uppittu, popularly known as sevai upma is a  best way to use some vegetables and vermicelli together. Mostly, I make vermicelli kheer in combination with sago, but upma with sevai also tastes equally good. If you make upma for breakfast, you can roast the vermicelli well in advance at night. Also you can chop the carrots and place it in the refrigerator for the further use. It looks so attractive with carrot and green peas and can be a pleaser for kids. I made it yesterday for breakfast and make often at least once in a fortnight. I also make upma with semolina and oats. Sevai upma  is so simple to prepare that you can try for evening  teatime snack. 

sevai upma in a serving plate
Shyavige uppittu recipe


Preparation time 15 minutes
Cooking time 15 minutes
Serves 2

Ingredients 
1 cup vermicelli / semiya / sevai
2 tbsp split black gram / urad dal
1 tbsp thick semolina / rava
A  fistful of peanuts
1 tbsp ghee
1/4 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp sugar
1 tbsp lemon juice
Salt to taste

Vegetables Needed 

2 green chillies, finely chopped
A fistful of chopped coriander leaves
1 large sized onion, finely chopped
1/2 cup green peas / matar
1/2 cup chopped carrots
10-12 curry leaves

Method 

Shyavige uppittu recipe
  • Wash and peel the carrots. Cut them into small even sized cubes.
  • Chop the onion, green chillies and coriander leaves separately.  Keep them aside.
  • Heat a pan over a medium  flame. Add  the vermicelli  and dry roast till they become golden brown. Remove and keep them aside.
  • In the same pan, dry roast semolina  and keep it aside.
  • Wash and soak split black grams  for about 20 minutes. Cook them  in a little water till they become soft. Drain water and keep it aside.
  • Heat ghee in a pan, add the  mustard seeds to it. When they splutter add the curry leaves and saute for few seconds. Add the green chillies and saute for a minute.
  • Add the onions and saute for 3-4 minutes. 
  • Add the cooked split black grams and saute for a minute.
  • Add the carrots, green peas and peanuts. Saute for 3-4 minutes. Add turmeric powder and mix well.
  • Cook covered on low flame for 3-4 minutes. 
  • Add 2 cups of hot water, 1 tsp sugar and salt. Mix well. 
  • Add the roasted vermicelli and mix well.
  • Cook covered till the vermicelli become soft.  Stir in between.
  • Remove the lid and add roasted rava. Mix well.
  • Open the lid and cook  it on a low flame for 4-5 minutes.
  • Remove from the flame. Add lemon juice. Serve the shyavige uppittu hot.

Shyavige uppittu ready to serve

18 comments:

  1. Love this! We used to make this at home sometimes in a slightly different way. Yours sound so delish Vidya :)

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  2. never tried this dish...looks very colorful..

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  3. Tempting colourful upuma

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  4. Up a looks very colorful & yummy... :-)

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  5. Does adding of semolina add more texture or sort of binder. Loved ur version with colourful veggies.

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  6. colorful and delicious upma:)

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  7. Hi Friends, Thank you all for your lovely comments.
    @ Ms. Chitchat, I've added semolina as a binder and they abosrb water.

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  8. Yummy and colorful upma, nice one dear.

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  9. Simple n healthy upma...

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  10. delicious and lip smacking upma.

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  11. Wow...one pot meal, full of veggies. Delicious and inviting semiya upma.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/03/sojne-phuler-bora-moringa-drumstick.html

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  12. looks soo colorful n healthy upma...

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  13. Quick n healthy way of including veggies...loved it...

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  14. Looks colorful and yummy !!

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  15. Healthy and yummy upma..

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  16. Dear Vidya,

    Congrats... You have been nominated for Liebster Blog Award.please check my blog for more details.

    With love,
    Helen

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  17. Very delicious..love to try this for sure.

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